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Friday, June 21

Classic crème brûlée

My second attempt after making a number of recipe adjustments.
Egg yolks
Sugar, granulated
2/3 cup
Vanilla extract
6 tablespoons
Cream, whipping
2 2/3 cups
Sugar, brown
1 cup
  1. Preheat the oven to 300°F.
  2. Whisk together yolks, granulated sugar, and vanilla until smooth.
  3. Add cream, and whisk until smooth; try to incorporate as little air as possible by mixing with short strokes.
  4. Spoon mixture into 1-cup oven-proof individual serving dishes.
  5. Place individual dishes into a larger, deeper oven-proof pan.
  6. Fill the larger pan with enough water to reach halfway up the sides of the cups.
  7. Bake (convection) for 1 hour 35 minutes; shake gently to test for firmness.
  8. Remove from oven, and cool in the larger pan for 30 minutes.
  9. Remove from the pan, and cool overnight in the refrigerator.
  10. Preheat boiler with a rack 6-inches from the top.
  11. Sprinkle brown sugar over each, and caramelize under the broiler, before serving.
    (Chef note: To keep the crème creamy, broil in an icy water bath.)
First attempt (May 14, 2013) from following the recipe verbatim. No crunchy top. No creamy custard. Double negative made for a positive learning experience. 
More chef notes:

  • James contends, and I have to agree, that the alcohol in the vanilla extract comes off a bit strong. I going to try alcohol-free next time.
  • Using the broiler, the sugar topping is a bit uneven distributed, but still quite good. Going to try a butane torch next time to get that sugary glass effect.

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